Photo: Antonis AchilleosThese are not your typical chicken wings.“This recipe takes wings beyond Buffalo or barbecue flavors,” saysDale Talde, chef-owner ofGoosefeatherrestaurant in Tarrytown, N.Y., who combines fish sauce, honey, lime juice, and more to make his Super Bowl dish.Not just unique, the sauce — which soaks into the chicken without sogging out the crispy skin — is versatile, too. “It also works great on grilled chicken or shrimp or as a glaze for pork chops,” says theTop Chefalum.Dale Talde’s Honey Pepper Glazed Chicken WingsNeutral oil, for frying¼ cup fish sauce¼ cup honey2 Tbsp. fresh lime juice (from 1 lime)1 Tbsp. butter, melted1½ tsp. black pepper½ cup cornstarch½ cup all-purpose flour2 lbs. chicken wings, halved at joints, wing tips discardedChopped scallions, for serving1.Pour oil to a depth of 2 inches in a large Dutch oven or cast-iron skillet, and heat oil to 350° over medium.2.While oil heats, stir together fish sauce, honey, lime juice, melted butter and black pepper in a large bowl. Set aside.3.Stir together cornstarch and flour in a medium bowl or big ziplock bag.4.Dredge wings in flour mixture until coated, tapping off any excess. Working in batches, fry wings in 350° oil until golden and crispy on the outside and cooked through, 12 to 15 minutes.5.Transfer wings to the bowl with sauce; toss to coat. Place wings on a platter, sprinkle with scallions; serve immediately.Serves:6Active time:45 minutesTotal time:45 minutesQuick tip!To save money, buy whole chicken wings—which often cost less per pound than precut ones—and separate and trim them at home.
Photo: Antonis Achilleos
These are not your typical chicken wings.“This recipe takes wings beyond Buffalo or barbecue flavors,” saysDale Talde, chef-owner ofGoosefeatherrestaurant in Tarrytown, N.Y., who combines fish sauce, honey, lime juice, and more to make his Super Bowl dish.Not just unique, the sauce — which soaks into the chicken without sogging out the crispy skin — is versatile, too. “It also works great on grilled chicken or shrimp or as a glaze for pork chops,” says theTop Chefalum.Dale Talde’s Honey Pepper Glazed Chicken WingsNeutral oil, for frying¼ cup fish sauce¼ cup honey2 Tbsp. fresh lime juice (from 1 lime)1 Tbsp. butter, melted1½ tsp. black pepper½ cup cornstarch½ cup all-purpose flour2 lbs. chicken wings, halved at joints, wing tips discardedChopped scallions, for serving1.Pour oil to a depth of 2 inches in a large Dutch oven or cast-iron skillet, and heat oil to 350° over medium.2.While oil heats, stir together fish sauce, honey, lime juice, melted butter and black pepper in a large bowl. Set aside.3.Stir together cornstarch and flour in a medium bowl or big ziplock bag.4.Dredge wings in flour mixture until coated, tapping off any excess. Working in batches, fry wings in 350° oil until golden and crispy on the outside and cooked through, 12 to 15 minutes.5.Transfer wings to the bowl with sauce; toss to coat. Place wings on a platter, sprinkle with scallions; serve immediately.Serves:6Active time:45 minutesTotal time:45 minutesQuick tip!To save money, buy whole chicken wings—which often cost less per pound than precut ones—and separate and trim them at home.
These are not your typical chicken wings.
“This recipe takes wings beyond Buffalo or barbecue flavors,” saysDale Talde, chef-owner ofGoosefeatherrestaurant in Tarrytown, N.Y., who combines fish sauce, honey, lime juice, and more to make his Super Bowl dish.
Not just unique, the sauce — which soaks into the chicken without sogging out the crispy skin — is versatile, too. “It also works great on grilled chicken or shrimp or as a glaze for pork chops,” says theTop Chefalum.
Dale Talde’s Honey Pepper Glazed Chicken Wings
Neutral oil, for frying
¼ cup fish sauce
¼ cup honey
2 Tbsp. fresh lime juice (from 1 lime)
1 Tbsp. butter, melted
1½ tsp. black pepper
½ cup cornstarch
½ cup all-purpose flour
2 lbs. chicken wings, halved at joints, wing tips discarded
Chopped scallions, for serving
1.Pour oil to a depth of 2 inches in a large Dutch oven or cast-iron skillet, and heat oil to 350° over medium.
2.While oil heats, stir together fish sauce, honey, lime juice, melted butter and black pepper in a large bowl. Set aside.
3.Stir together cornstarch and flour in a medium bowl or big ziplock bag.
4.Dredge wings in flour mixture until coated, tapping off any excess. Working in batches, fry wings in 350° oil until golden and crispy on the outside and cooked through, 12 to 15 minutes.
5.Transfer wings to the bowl with sauce; toss to coat. Place wings on a platter, sprinkle with scallions; serve immediately.
Serves:6Active time:45 minutesTotal time:45 minutes
Quick tip!To save money, buy whole chicken wings—which often cost less per pound than precut ones—and separate and trim them at home.
source: people.com
